Angel Biscuits
If you’ve ever dreamed of a biscuit so soft it practically floats off the plate, angel biscuits are your answer. These little pillows of heaven get their incredible rise and tender crumb from a magical trio of leaveners—yeast, baking soda, and baking powder. The result? A biscuit that’s as fluffy as a roll but still buttery and comforting like a Southern classic. Perfect for breakfast or alongside a Sunday roast.
Ingredients:
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1 packet (¼ ounce) active dry yeast
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¼ cup warm water (about 110°F)
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5 cups all-purpose flour
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3 tablespoons granulated sugar
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1 tablespoon baking powder
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2 teaspoons salt
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1 teaspoon baking soda
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2 cups cold buttermilk
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¾ cup cold shortening (or a blend of shortening and butter for extra flavor)
Instructions:
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Activate the yeast:
In a small bowl, stir the yeast into the warm water. Let it sit for 5 minutes or until it looks creamy and slightly foamy. -
Mix the dry ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. -
Cut in the shortening:
Add the shortening to the dry ingredients and use a pastry blender (or your fingertips) to work it in until the mixture looks like coarse crumbs. -
Combine the wet and dry mixtures:
Stir the buttermilk into the yeast mixture, then pour this liquid into the dry ingredients. Mix just until everything comes together and the dough is slightly sticky. -
Knead lightly:
Turn the dough onto a floured surface and knead gently 4–5 times—just enough to smooth it out without overworking. -
Shape the biscuits:
Roll the dough to about ½ inch thick. Cut out rounds with a 2½-inch biscuit cutter and place them on a lightly greased baking sheet so they’re just barely touching. -
Let them rise:
Cover the biscuits with a clean kitchen towel and let them rise in a warm, draft-free spot until almost doubled in size, about 1 hour. -
Bake:
Preheat your oven to 425°F (220°C). Bake for 10–12 minutes, or until the biscuits are golden brown and irresistibly fragrant.
